todays recipes.

February 23, 2010

I have already received some readers recipes, thank you very much!

These come from Sarah Dobinson and I particularly like the gluten-free cake recipe as my autistic son was on a GF diet for a long time. I still cook a lot of GF food especially flourless chocolate brownies which are awesome, because they are so moist and sticky thanks to the absence of flour. So her cake recipe is sure to be a winner!

Finely chop the onion and garlic, fry on a low heat for 5 mins.
Grate the courgettes and add to the onion & garlic. Cook for a further 5 mins (or until the courgettes are soft) with the lid on the pan.
Add the grated lemon zest, parsley and capers and cook for a further 3/4 mins.
Add the parmesan / pecorino, then stir into the cooked spaghetti.
Yummy on it’s own or with fish.

This one is a really good cake for those with gluten or wheat intolerance, as it has no flour. Make sure the dates are soft before you start trying to make the cake mix, i nearly broke my food mixer using dates from Holland and Barrett that were a bit hard (i had to soak them in water for a while to get them in a state where they would blend properly)! The cake is very rich and moist but great if you can’t have ‘normal’ cakes and always miss out on the fun!

Mix the dates and ground almonds together in a food mixer or blender.
Add the rest of the ingredients and mix together smooth-ish (the mix will always be a bit lumpy cos of the dates).
Pour the mix in a cake tin with parchment paper.
Bake for 40-50 minutes at 160°c.